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Cold Blueberry-Basil Soup

During these fleeting summer months, we take every opportunity to dine al fresco. Although I love soup, a steaming bowl doesn’t appeal on a sunny day in July. Cold fruit soup though? Divine. Also easy to make and store in the fridge, ready when you are. Serve it in small bowls, to eat with a spoon, or in glasses to sip. To fancy it up, swirl in a spoonful of crème fraiche, sour cream or good-quality thick plain yogurt.

Cold Blueberry-Basil Soup

adapted from Cookie

Juice of an orange
1 cup fruity white wine or white grape juice
1/3 cup honey
2 cups fresh blueberries (or frozen ones, thawed, with their juice)
1 cup plain yogurt
a few leaves of fresh basil, torn

In a saucepan, bring the orange juice, wine or grape juice, honey and 1 cup water to a boil. Reduce heat and simmer for a minute. Add the berries and cook for another minute. Remove from heat and let cool completely.

Add the yogurt and basil and purée the mixture in a blender or food processor. If you like, strain it through a fine sieve before serving. Serves 2-4.

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